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These Lettuce Cup Tacos are simple, healthy, and delicious—and don’t require a bit of actual cooking. Whip some up for lunch or a light dinner, or serve them up as appetizers. Helpful tip: It’s best to drizzle the oil into the vinaigrette mixture slowly while whisking very quickly. This helps the mixture blend and emulsify.


  • 8 grape tomatoes, cut in half
  • 5 ears of corn, cut off the cob
  • 5 medium asparagus spears, cut into small pieces
  • 2 avocados, scored and scooped out into cubes or chunks
  • 1 head of fresh Buttercrunch or Boston Bibb lettuce

Vinaigrette Dressing

  • 2 teaspoons Dijon mustard
  • 1 tablespoon finely chopped shallot
  • 1 good pinch salt
  • 3 grinds fresh black pepper
  • 1/8 cup sherry or red wine vinegar
  • 1/8 cup champagne vinegar
  • 3/4 cup roasted walnut oil (such as La Tourangelle)


  • Break off, wash and dry 6-8 lettuce leaves.
  • Combine corn, tomatoes, and asparagus in a large mixing bowl and set aside.
  • In a separate bowl, whisk together the vinaigrette ingredients, adding them one by one in the order listed above.
  • Add most of the vinaigrette to the taco mixture and gently toss.
  • Divide the mixture among the lettuce cups, then top each with 3 to 4 avocado chunks.
  • Drizzle with the extra vinaigrette.


Recipe written by Chef Liza Utter-Pernice.

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